Ingredients
The following ingredients have 4 Servings
- 12 quail eggs
- 1.6kg skinless salmon fillet, pin-boned
- 1/2 cup (125ml) extra virgin olive oil
- 250g punnet cherry tomatoes, halved
- 300g baby kipfler potatoes, peeled, cooked until tender, cooled
- 1 tablespoon lemon juice
- 1 cup (250ml) good-quality tomato pasta sauce
- 300g green beans, trimmed, blanched, refreshed
- 1 red onion, thinly sliced
- 1/2 cup (90g) niçoise olives
- 1/4 cup finely chopped flat-leaf parsley
Instruction
- Preheat the oven to 120°C and line a roasting pan with baking paper.
- Place the quail eggs in a pan of cold water over medium heat. Bring to a simmer and cook for 2-3 minutes for soft-boiled. Drain and refresh under cold water, then set aside.
- Place the salmon in the roasting pan, season and drizzle with 2 tablespoons oil. Place the tomatoes on a baking tray, drizzle with 2 tablespoons oil and season. Bake the salmon and tomatoes for 20-25 minutes until the salmon is medium-rare and the tomatoes have wilted slightly.
- Meanwhile, cut the potatoes into 5mm-thick slices and set aside. Peel the quail eggs and halve. Set aside. Combine lemon juice with remaining 2 tablespoons oil and season. Set dressing aside.
- Place salmon on a platter, spread over pasta sauce and season. Scatter with eggs, potato, beans, tomatoes, onion, olives and parsley. Drizzle with dressing and serve.